THIS IS THE LAZY WAY to turn a lot of tomatoes into sauce for the freezer. Cut up all the split and imperfect tomatoes; place them in a very large roasting pan and toss with chunks of onion, whole garlic cloves, some sprigs of thyme, oregano, parsley, salt, pepper and fruity olive oil. Roast at 300° for about two hours or so.
This is the result: nicely softened tomatoes, onions and garlic with deep flavor. Since these are not really sauce tomatoes, there is a lot of juice. Next step is to put the solids (strain off the juices) through the Foley food mill.
I started with about twelve pounds of tomatoes which yielded two quarts of sauce and two quarts of tomato broth. I can always add some fresh herbs and a little onion when it comes time to use the sauce later on for a little fresh, bright flavor. The sauce will be a little bit of summertime in the middle of winter.
I’m new to canning so this may seem like a silly question; do you freeze the sauce or can it in a water bath? What do you use the tomato broth for? Thanks.
I freeze tomato sauce and the broth too. The reason I did not can was because of the varying acidity of the tomatoes and the low acidity of the onions and garlic. Not safe to waterbath can.
The broth could be used in place of stock to make risotto, for instance or anything else where you want a nice, complex tomato flavor. You couId freeze the broth in ice cube trays to and use for a little spark of tomato flavor. I used some to make tomato rice soup
Oh wow, I bet the tomato sauces will taste better with time. Meals would be just that bit more special when you cook with your homemade sauces in the winter.